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Best Blueberry Cookie

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These blueberry cookies are a perfect blend of sweet, tangy, and comforting flavors, with a soft, chewy texture and fresh blueberries in every bite. The hint of lemon zest adds brightness, making these cookies a delicious treat.

Ingredients

2 cups all-purpose flour (substitute with almond flour for gluten-free version)

½ teaspoon baking powder

¼ teaspoon salt

½ cup unsalted butter, softened until creamy (coconut oil works for dairy-free)

1 cup granulated sugar (or coconut sugar for a more caramel-like flavor)

1 large egg, room temperature

1 teaspoon vanilla extract

Zest of one lemon, freshly grated for bright aromatic notes

1½ cups fresh blueberries (or frozen, unthawed for year-round baking)

Optional: ¼ teaspoon almond extract for depth of flavor

Instructions

  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
  3. In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy. This should take about 3-4 minutes with an electric mixer.
  4. Add the egg, vanilla extract, and lemon zest to the butter mixture. Continue mixing until fully combined. If using almond extract, add it at this stage as well.
  5. Gradually add the dry ingredients into the wet mixture, mixing until just combined. Be careful not to overmix.
  6. Gently fold in the fresh blueberries, taking care not to crush them. If using frozen blueberries, fold them in while still frozen to avoid too much bleeding of color.
  7. Drop spoonfuls of dough (about 1.5 tablespoons) onto the prepared baking sheet, spacing them about 2 inches apart.
  8. Bake for 10-12 minutes or until the edges of the cookies are golden brown and the centers have set.
  9. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Notes

These cookies can be stored in an airtight container at room temperature for up to 3 days.

For longer storage, refrigerate them for up to a week.

If you’d like to reheat the cookies, microwave them for 10-15 seconds or warm them in a 350°F oven for 5 minutes.

Frozen blueberries can be used in place of fresh blueberries. Just be sure not to thaw them beforehand.

Almond flour can be substituted for a gluten-free version, but it will make the cookies slightly denser.

Coconut sugar or honey can be substituted for granulated sugar for a different flavor profile.

The dough can be frozen. Portion into balls, freeze on a baking sheet, and store in a zip-top bag for later use.

Nutrition

Find it online: https://familydinnercooking.com/best-blueberry-cookie/